Regulating Safety of Traditional and Ethnic Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance
Cover of the book Regulating Safety of Traditional and Ethnic Foods by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128006207
Publisher: Elsevier Science Publication: November 25, 2015
Imprint: Academic Press Language: English
Author:
ISBN: 9780128006207
Publisher: Elsevier Science
Publication: November 25, 2015
Imprint: Academic Press
Language: English

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

  • Addresses the need for balance in safety regulation and retaining traditional food options
  • Includes case studies from around the world to provide practical insight and guidance
  • Presents suggestions for developing appropriate global safety standards
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

More books from Elsevier Science

Cover of the book Specifications of Photovoltaic Pumping Systems in Agriculture by
Cover of the book Crime Scene Investigation Laboratory Manual by
Cover of the book Fatigue Assessment of Welded Joints by Local Approaches by
Cover of the book Food Security, Poverty and Nutrition Policy Analysis by
Cover of the book Fabrication and Self-Assembly of Nanobiomaterials by
Cover of the book Mass Spectrometry for the Clinical Laboratory by
Cover of the book Semiconductor Circuits by
Cover of the book Studies in Natural Products Chemistry by
Cover of the book Biology of the Lobster by
Cover of the book Competitive Intelligence for Information Professionals by
Cover of the book Monodispersed Particles by
Cover of the book Value Creation from E-Business Models by
Cover of the book HIV/AIDS by
Cover of the book The Epigenetics of Autoimmunity by
Cover of the book Spider Physiology and Behaviour by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy